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1.0 ACKNOWLEDGEMENT

We would like to thank Miss Rohayu Farhana for help and direction with this assignment. We
would like to thank our family for providing everything, such as money, to buy anything that are
related to this assignment and their advice, which is the most needed. They also supported us and
encouraged us to complete this task so that we shall not procrastinate in doing it. Last but not
least, we would like to thank everyone who helped us in many ways.




















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2.0 Introduction
The restaurant that I choose is Sea Wind Motel and restaurant. The type of food service in the
restaurant is table dhote. The meaning of table dhote is a complete meal with courses as
specified on the menu served at a restaurant or hotel for a set price. This restaurant is
conveniently located at the steps from Tanjung Tokong Beach. It provides the convenience of an
on-site restaurant and spacious rooms with views of the beach. Sea Wind Beach Motel and
restaurant is a 45 minute drive from Penang Airport while the popular Batu Ferringhi beach area
is only a 15 minute walk away.
It takes 15 minutes by car from the motel to Penangs city Centre. Rooms are large with modern
bathrooms that feature both a shower and a bathtub. They are simply furnished and come
equipped with cable TV. All rooms have views of the beach. Guests can enjoy simple meals at
the motels restaurant or sample local delicacies at the neighboring eateries.
The restaurant provides room service for convenience. The theme for the restaurant is more to
Hawaii style. This is because the restaurant is near to the beach. The activity at the restaurant is
fishing and BBQ facilities. There are two room types it is standard triple room and standard
double room. The parking is free. The check in time is 14.00pm while the checkout time is
12.00pm. The restaurant opens at 5pm until 2am. Most of the people like to have drink at there
because the place is very relax and comfortable.









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3.0 The definition of ordering system
An order processing system captures order data from customer service employees or from
customers directly and stores the data in a central database and sends order information to the
accounting and shipping departments if applicable. Order processing systems provide tracking
data on orders and inventory for every step of the way.




















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3.1 Ordering Procedure
Step one: Peruse these pages carefully, decide what you require and check the price using our
price grids. Send the order remembering to include your planned method of payment along with
your delivery address so we can complete a quote.
Step two: If you wish to proceed, forward the production parts to our mailing address. Please
include the following production masters on CD, one as your Master Audio the other is a safety
back up. Please do not email art in without consulting first. If a trade deals please include any
stock relevant to the order.
Step three: Once your stock are arrive here we will give you files a quick check for obvious
mistakes before forwarding to the factory. If anything has been supplied incorrectly we will let
you know. If this is the case you can either resupply or we can have any issues fixed here if
possible a pre negated rate based on the amount of work involved. Once we have determined
your production parts ready for production we will send you a final invoice in case your physical
parts and needs differed from the original quote or if shipping estimate has lapsed from its
original 30 day period.
Step four: We hope you understand but due to past misconduct of some of our clients we cannot
afford to proceed until 100% upfront payments are made unless you already have a long working
relationship with us payment methods are listed here.
Step five: When your parts arrive at our printers one final quality check in the form of a digital
proof will be forward to you to check and approve before printing commences. Your production
masters will also be checked for any reading errors at this point.
Step six: Once your parts have been checked and approved the work will be booked in and we
will receive an order confirmation with a projected ETA for delivery which we will forward to
you.
Step seven: Finally when dispatched we will email and let you know the goods are on the way
and provide you with tracking numbers and also please let us know when they arrive safely.
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This Purchase Order Form helps you identify the purchase details and requested delivery date,
delivery details for the items purchased, billing and supplier information, quantity and unit price
of each item and total price of the purchase.
Significance
Customer satisfaction is key to long-term success in business and fulfilling customer orders
reliably and accurately is key to customer satisfaction. Order processing systems help ensure that
all of your customers' orders are filled on time since automated systems can reduce errors in
order processing. This can enhance the customer experience and maximize your company's
profitability.
Advantages
Having a solid order processing system in place creates a win-win situation for businesses and
their customers. Customers experience more reliable deliveries and accurate order fulfillment.
Businesses can maximize their profitability by not misplacing or misreading orders, not to
mention the long-term revenue boost that comes from consistently satisfying customers.
Disadvantages
Highly technological order processing systems can be costly to implement and maintain,
possibly requiring additional information technology personnel to ensure that the system
functions smoothly at all times. Technological solutions are generally hands-off in nature, since a
large number of processes occur in the background of software programs, requiring no input
from employees. Because of this, however, it can be much more difficult to track down problems
in technology-driven systems than with simpler, manual systems where an employee can
personally recall each step in the process.




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Considerations
Order processing systems can utilize both the new and old processes, mixing traditional manual
methods with technological solutions. A wholesaler, for example, may have salespeople who
manually write down order information, then enter the information into a computer software
package that automatically forwards the information to the packing and shipping departments.

















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4.0 Receiving
In fact, the receiving process is the proof of purchasing. The receiving comes into focus after
the menu has been planned and the products dictated by the menu have been purchased. They
consider the receiving process as a larger operation.
Thus, they have one full time or two part time people typically handle the receiving function.
And the receiving clerk usually will report either to their assistant manager, or their food and
beverage manager.
The Receiver
The Sea Wind Caf and Motel, they have one full time or two part time people typically handle
the receiving function. They select a receiver that is demonstrates honesty and attention to detail.
Therefore, they have a properly trained receiver. So, the receiver can clout with the supplier to
point out problems to the delivery person and see that they are corrected.
Besides that, he willingness to protecting the interests of the operation and also takes this
important job seriously. Select a wrong person the part of the receiver does financial damage to
the business.
Receiving Area
The Sea Wind Caf and Motel have provided a receiving area for their receiving clerk to handle
deliveries. The receiving facilities include inside and outside areas surrounding the loading dock,
the back door, and the receiving office. The receiving facilities are equipped with the necessary
tools and work surfaces. A work table for record keeping, and a additional table space for
opening product containers during inspection of deliveries. Thus, adequate floor space so that
orders do not pile up in the receiving area. The delivery area results in safety and sanitation
hazards.



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Time
The receiver will coordinate supply requisitions from the departments with the delivery
schedules of suppliers. They take place during slow periods in the operation's daily business
cycle.
Verify the quantity
First, when the order is delivered, the receiver will check the products delivered against the
suppliers invoice, the written purchase specifications and written purchase orders and determine
the amount quantity of the products.
Thus, any products invoiced on the basis of weight should be weighed using an accurate scale.
To determine the net weight of the products, receiver will removed from their packing containers
or the weight of the containers should be subtracted from the gross weight.
Furthermore, the different cuts of meat which are delivered together receiver will weigh
separately because of varying per pound prices. Any products delivered on the basis of count all
should be counted before they are accepted.
Verify the quantity
First, when the order is delivered, the receiver will check the products delivered against the
suppliers invoice, the written purchase specifications and written purchase orders and determine
the amount quantity of the products.
Thus, any products invoiced on the basis of weight should be weighed using an accurate scale.
To determine the net weight of the products, receiver will removed from their packing containers
or the weight of the containers should be subtracted from the gross weight.
Furthermore, the different cuts of meat which are delivered together receiver will weigh
separately because of varying per pound prices. Any products delivered on the basis of count all
should be counted before they are accepted. delivery. And the invoice may need to be modified
because the products are spoiled, do not meet the establishment's specifications, or the wrong
quantity has been delivered.
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Receiver has to request for a credit memo is used by the operation to state the reasons why the
products are unacceptable and to ask the supplier to credit the invoice. This form helps to ensure
that the food service establishment is charged only for the products that conform to its standards.
Lastly, the receiver must be able to judge the sanitary condition of the products and the delivery
vehicle.
Check the Cost
Receiver need to check the total cost on the invoice is correct. Because as soon as the receiver
signs the invoice, the merchandise is legally accepted and is no longer the responsibility of the
supplier. Thereafter, any problems with the products are the operation's problems.














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Sample Invoice
The supplier's invoice is a document detailing the products being delivered to the facility and the
corresponding prices.


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A request for Credit memorandum

Request for Credit memorandum used by customers of Sheldons Meats.
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5.0 Storing
Food storage is an important activity performed that can affect the cost and equality of finished
menu items. Sea Wind Caf and Motel they proper storage helps ensure customer satisfaction
and consistent food costs. To maintain foods temperature requirements, the Sea Wind Caf and
Motel provide one walk-in refrigerator, dry storage, freezers and two chillers.
Storage Procedure
Storage usually is performed in conjunction with the receiving activity. As soon as the receiver
finishes checking the shipment, all items should be done or placed immediately in the proper
storage facility.
Thus, all the food items must be stored under the proper temperature and humidity conditions.
This storage management is to prevent the theft, minimize food waste due to spoilage, and
maintain a safe and sanitary food supply.
Storage Area
The Sea Wind Caf and Motel, all their product are generally placed in one of three major
areas such as dry storage, refrigerated storage, and frozen storage. There are three types of
storage area, such as dry storage, freezer storage and chiller storage.
Dry Storage
Dry storage is for dry foods that have a long shelf life and can be kept at room temperature. For
examples of such foods are flour, tea, coffee, dried pasta, sugar, canned food, biscuits, rice and
other uncooked grains. Besides that, dry storage areas should generally be maintained at a
temperature ranging that between 65(o) F and 75(o) F. Thus, shelving must be sturdy, easy to
clean and at least 6 inches above the ground to allow for proper cleaning beneath the shelving.
Therefore, dry storage never is stored directly on the floor.



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Cold Storage
Cold storage is for foods that must be kept in the refrigerator or cool room below 5C.
Refrigerator temperature should generally be maintained between 0 (o) C and 2 (o) C.
Thus, refrigerators actually work by removing heat from the contents, rather than making food
cold. Lastly, storage should be kept six to ten inches from walls to allow for the free circulation
of air.
Frozen Storage
Frozen storage is for foods that need to be kept frozen solid at -15(o) C or colder. Freezers
must be regularly maintained, a process that includes cleaning inside and out, and constant
temperature monitoring to detect possible improper operation. Lastly, storage should be kept six
to ten inches from walls to allow for the free circulation of air.
Adequate Temperature and Humidity
The most perishable items such as frozen products should be placed in storage first. Next,
refrigerated meats, fish, poultry, dairy products, and produce should be rapidly stored. Finally,
the least perishable items such as staple foods should be stored.









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The following is the proper temperature for each foods item:
Meat and Poultry 41 (o) F or lower
Fresh fish 41(o)F or lower
Live Shellfish 45(o)F or lower
Egg 45(o)F or lower
Dairy products 41(o)F or lower
Fruits and vegetables must ranging from 41(o)F to 70(o)F, depending on the item
Reduced Oxygen Packaged (ROP) foods 41(o)F or lower unless otherwise specified by
the manufacturer
Potentially hazardous, ready to eat food that has been prepared in house, up to 7days at
41(o)F or lower
Dry and canned food 50(o)F to 70(o)F
Freezer storage 0(o)F to 10(o)F
Label perishable foods
Manufacturers will give the appropriate shelf-life information for their food products. Shelf-
life is the time the food can sit in the pantry, in the refrigerator or in the freezer before being
prepared and used.
Thus, they will create a specific shelf-life chart that they can hang in their commercial kitchen to
give their employees a quick and easy reference when labeling incoming product.
Shelf- life Chart
All food has a limited shelf life. This varies depending on the food type, how it is packaged and
how carefully it is stored. Moreover, shelf-life chart will show the food item and the number of
days that item can be stored in different areas of the kitchen.



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Therefore, all the food should be always is stored as recommended by the manufacturers
instructions on the package. Depending on the food items we use, the chart may need to include
the shelf-life for foods once they are opened, as well. This is often true for refrigerated liquids
such as soups or juice concentrates.
Thus, the 'use-by date' is the date after which food should not be consumed because of health
and safety reasons. And the 'best-before date' indicates the end of the period in which the food is
in peak condition and is applied to foods which are not regarded as high risk with regard to food
poisoning.
Lastly, the example chart below shows the shelf-life for each food item in the pantry,
refrigerator and freezer. This chart only shows the meat, poultry and eggs category of the shelf-
life chart, but sometimes need other categories such as bread and baked goods and fruits and
vegetables.












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6.0 Food Storage Management Procedure
The Sea Wind Caf and Motel assign one person to oversee the storage facilities, and also in
charge of the service management responsibilities.
Furthermore, the Sea Wind Caf and Motel store their expensive food items usually in a locked
storage facility, which can only be entered by the manager on duty. For instance, refrigerated and
frozen meats, seafood, and poultry normally stay in these facilities until they are needed by the
kitchen. So, they make it difficult to remove food from storage without authorization.
Thus, less expensive foods, such as juices, condiments, spices, usually are kept in working
storeroom area. Employees are able to enter and take what they need. In addition, they will
properly rotate all food items.
Therefore, store all incoming food items behind those that are already in the refrigeration. This
process of rotating product is known as first-in, first-out (FIFO), and ensures that the older
product is stored near the front so it gets used before the new product.
Other Storage Activities
The storeroom manager also may want to price code each foods item as it is stored. This can be
done when the foods are date coded. These prices make it much easier to calculate food costs.








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Bin Card


Bins are used for storage of material. Each Bin is assigned a reference number, known as Bin
number and one bin is used to store one specific material. Bins facilitate easier storage and
identification of material.
Moreover, the Bin Cards are made for individual items and kept along with the item. Bin
Cards are updated on any receipt or issue of material. Bin Cards record the following:
Product Code
Product Name
Opening Quantity
Quantity Received
Quantity Issued and
Closing Stock at any time during the year.



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7.0 SEAWIND RESTAURANT MENU
Types of menu
Appetizer
Seared yellow fin tuna encrusted in peppercorns.
(Served with wasabi and oriental dipping sauce.)
Chicken and Beef satay.
(Served with peanut sauce.)
Grilled shrimp and cabbage served with spring rolls.
Choice of Soups
Cream of Mushroom
Cream of Chicken
Cream of Tomato
Cream of Asparagus
Main Course
GRILLED BBQ CHICKEN
(Served with salad and fries in homemade BBQ Sauce).
GRILLED TERIYAKI STEAK.
(Served with salad and fries in teriyaki sauce.)
GRILLED ITALIAN HERBS LAMB CHOP.
(Served with Salad and Fries with Italian Herb Sauce.)

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8.0 Beverages
TEA
Green Tea with Jasmine
Darjeeling
Earl Grey
Peppermint Tea
COLD/HOT
Milo
Nescafe
Tea
Lemon Tea
Mochaccino
Peach Tea
Honey Tea
Cappucino
Soft Drink
Soya bean
Sprite
7up


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9.0 Recipe of Chicken Chop with Mushroom
Recipe type: Chicken Chop with
Mushroom Sauce

Yields: 4 servings
Ingredients: Quantity
Whole chicken legs,
deboned
500gm
oil 3 tablespoon
onion, halved and cut into
slices
1
fresh shitake mushrooms,
sliced
50gm
frozen green peas 1 tablespoon
Seasoning Ingredients:



Worcestershire sauce 2 table spoon

oyster sauce 1 table spoon

Pinch of salt

Sugar 1 table spoon

Pepper 1/4 tea spoon

Chicken stock granules 1 tea spoon

Ginger juice 2 table spoon

Shallots, finely blended 3

Sauce Ingredients:

Premium oyster sauce 3 table spoon

light oyster sauce 1 table spoon

A little dark soy sauce

sugar or to taste 3 or 4 teaspoon

salt or to taste 3 to 6 teaspoon of salt

chicken stock granules 1 teaspoon


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9.1 Preparation method of Chicken Chop with Mushroom Sauces
Prep: 10 mins | Cook: 20 mins
1. Marinate the chicken thighs in soy sauce, Worcestershire sauce and black pepper for 3 hours
or overnight. Remove from marinade and pat dry.
2. Dust the thighs in some flour, shaking off the excess flour. Dip in a bowl of beaten egg and
then roll in breadcrumbs.
3. Heat some oil in pan and fry the chicken thighs on both sides until brown.
4. For the mushroom sauce:
Saut the onions in butter until it is soft. Add mushrooms and saut for a few minutes. Add the
chicken stock then stir in the cornstarch. Cook until the sauce thickens, season with salt and
pepper and pour over the chicken.














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10.0 Recipe of Grilled Chicken with Mushroom Sauces
Recipe type: Grilled Chicken with
Mushroom Sauce


Yields:

4 serving
Ingredients: Quantity
Boneless Chicken Fillets
Mushrooms
Low fat or skimmed milk
Flour
Grated cheddar cheese
Chicken Stock Cube
Chopped garlic
Salt and pepper
Oil
2
4 sliced
cup
I table spoon
4 table spoon
1
1 table spoon
1 / 2 teaspoon
2 table spoon





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10.1 Preparation of sauces and Grilled Chicken
Method for sauce:
Chop garlic and saut in oil until garlic becomes slightly brownish.
Add flour and cook on low flame until flour changes its color. Make sure to continue stirring to
avoid burning of flour.
Once the flour has slightly changed color, remove from flame and add milk and crushed stock
cube. Stir vigorously so that lumps are not formed.
Once the flour and milk are well mixed, add sliced mushrooms and let simmer on low flame for
4-5 minutes.
Now add grated cheddar cheese and let cook only until the cheese melts. Do not overcook.

Method for Grilled Chicken:
Marinate the chicken fillets in salt and pepper.
Grill after 15 to 20 minutes of marination.
Note: The mushroom sauce tends to get thick if kept for more than 20 to 30 minutes. Therefore
either prepare this sauce right before serving or add few spoons full of milk before serving.






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11.0 Creme Brulee
Recipe type: Crme Brulee


Yields:

5 servings
Ingredients: Quantity
egg yolks
white sugar, divided
vanilla extract
heavy cream
brown sugar

6
6 tablespoons
1/2 teaspoon
2 1/2 cups
2 tablespoons










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Directions
1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove
the cream from heat immediately. Stir cream into the egg yolk mixture; beat until
combined.
4. Pour cream mixture into the top of a double boiler. Stir over simmering water until
mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture
from heat immediately and pour into a shallow heat-proof dish.
5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room
temperature. Refrigerate for 1 hour, or overnight. Preheat oven to broil.
6. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this
mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes.
Watch carefully so as not to burn.
7. Remove from heat and allow to cool. Refrigerate until custard is set again.











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12.0Appendix.




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13.0 References
1. http://www.cbelearn.ca/joint/Purch1/13s3steps.htm
2. http://www.osakagas.co.jp/purchase/us/doc_3_2_e.html
3.http://www.hotelswhiz.com/en/aboutMotel/malaysia/tanjung-bungah/sea-wind-beach-
motel_307918-Motel
4. http://www.standarddc.com/menu.html
















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14.0 Conclusion
First of all, we will like to thank Mrs.Rohayu for giving us this wonderful opportunity to do this
group assignment regarding purchasing system in restaurant. As a conclusion, we have got to
learn the proper way for ordering system and also some examples of order system and also
ordering procedure. Besides that we have also learned about the receiving activities of the food
service. Furthermore, we have also learned about storing management and also types of storage.
In addition creating new standardized menu is also a part that we have learned throughout our
findings of these group assignments. Finally we will also like to thank our friends and also our
college library for allowing us to get information regarding this group assignment.